Starter question...
#1
Posted 15 November 2014 - 08:27 AM
#2
Posted 15 November 2014 - 08:44 AM
I take it from the mid to later running's when the OG is where you want it. A refracto makes this easy. Or a little math and you could take some early running's and dilute which will also chill your starter to the proper pitching temp. Both ways work.
#3
Posted 15 November 2014 - 11:00 AM
#4
Posted 15 November 2014 - 11:09 AM
Thanks B. I forget where I got the "650ml of water with ½ cup of DME" thing... probably chiseled on some ancient brewing tablet that was discovered in Mesopotamia. Is there an ideal OG for a starter? 1.040 ~ 1.050? Seems like I should just be able to take 650ml of the wort from my BK when all of the runnings are in there and it should be okay. Thoughts?
1.037 is the commonly quoted gravity.
#5
Posted 15 November 2014 - 01:34 PM
#6
Posted 15 November 2014 - 01:35 PM
#7
Posted 15 November 2014 - 02:56 PM
#8
Posted 15 November 2014 - 03:11 PM
Okay, I'll take SOME from the first runnings and then MORE from the sparge runnings... that should thin it out a little bit. Thanks gang.
FWIW, 1.020 is ideal. I still target 1.030-35, though.
#9
Posted 15 November 2014 - 03:22 PM
FWIW, 1.020 is ideal. I still target 1.030-35, though.
interesting. why do the yeast starter calcs default to 1.037?
#10
Posted 15 November 2014 - 05:17 PM
So what does that mean exactly? IIRC 1.037 is what was recommended in the Yeast book. Why would you overfeed the kids if 1.020 is ideal?FWIW, 1.020 is ideal. I still target 1.030-35, though.
#11
Posted 16 November 2014 - 08:12 AM
#12
Posted 16 November 2014 - 08:19 AM
#13
Posted 16 November 2014 - 08:28 AM
I shoot for 1.035 to 1.040 if it goes a little higher or lower, I don't lose any sleep over it.
#14
Posted 16 November 2014 - 09:37 AM
I'm confused.... I have a gallon of 1.020 wort in the fridge that were last runnings of my last brew. Is it strong enough to use for a starter or will it retard my yeast?
The theory is that 2 L of 1.020 should give you a bit more growth than 1 L of 1.040, but more significantly, the yeast should be healthier with 1.020.
#15
Posted 16 November 2014 - 09:49 AM
The theory is that 2 L of 1.020 should give you a bit more growth than 1 L of 1.040, but more significantly, the yeast should be healthier with 1.020.
The key here is to make smaller steps vs larger ones keeping the gravity within reason.
#16
Posted 16 November 2014 - 10:36 AM
So what does that mean exactly? IIRC 1.037 is what was recommended in the Yeast book. Why would you overfeed the kids if 1.020 is ideal?
That's what the yeast manufacturers use. They also use continuous feeding, which we obviously don't do. The idea is to stress the yeast as little as possible and lower gravity will do that. But they also supply a continuous stream of "food". Since we don't do that, 1.030-35ish is a good compromise.
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